Choosing and using cutlery has a great impact on your health as well as the durability of your tools. If you are confused by so many types of knives, asking yourself which knife goes with which food, you will find the answer here!

CHOOSING THE RIGHT MATERIALS

Remember to choose knives that are free of metallic ions. The material must be ice-tempered and hardened for the ultimate cutlery experience. On top of that, it should be easy to clean. That’s why knives made of 100% stainless steel are preferred by many chefs and home cooks all over the world.

Why stainless steel is chosen?

• Rust-free guarantee - All stainless steels have a high resistance to corrosion.

• Hygienic properties - Easy to clean.

• Temperature resistance. Strength resistance.  

• Eco-friendly as it can be recycled.
   

USE THE RIGHT KNIFE FOR THE RIGHT FOOD

There are 6 types of knives based on cutting purposes, including:

Cleaver:

This special knife, although is used for cutting bone or large joints only, can’t be missed in any kitchen. Its blade is thick, large and heavy. The advice for you when purchase this knife is to choose a cleaver forged from a single blank of high-carbon stainless steel. The blade must be heavy enough to power through bone and joints, sharp enough to chop through meat without damaging it, and hard enough to retain sharpness through rough and heavy use. It should also be made of rust-free materials.


 

Chef’s knife:

This is also designed to be a cook's primary knife. You can use for multipurpose, such as chopping, slicing, dicing and mincing all types of food. This knife will be the most convenient one in your kitchen. It has a long & large blade, with sharp point. For longest durability and flexible use, you are advised to buy the stainless steel one with sharp and good design.


 

Slicing knife:

Just like how it is called, the slicing knife has a short and thin blade. It can be held firmly in hand and suitable to cut small to medium fruits. Slicing knives made of 100% stainless steel with sharp edge is ideal for every kitchen. Please be noticed that this knife cannot be used to cut hard bone or thick meat, which will reduce the durability and destroy the good shape.


 

Santoku knife:

The word “santoku” literally means “three virtues.” The name of this knife was chosen to represent its three major uses – slicing, dicing, and chopping. The special feature that you can find in high-quality Santoku knife is the holes on blade. They helps to minimize friction and food sticking to it. A Santoku knife is focused on small, fine tasks such as creating paper-thin slices of vegetables for garnishes. As it is used for mincing, the knife should be easy to clean. Therefore, those which are made of 100% stainless steel are preferred.


 

The steak knife:

The specialized knife is made to cut thick steak like beef, lamb. Therefore, its edge is different from the others. Depending on the design, the edge can be serrated, straight or hollow. Among them, serrated one stays sharp longer. The cut made by it is more like a tear to the meat fiber.  


 

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